Miso Butter Green Beans Recipes

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GREEN BEANS WITH MISO BUTTER

Provided by Patrick Fleming

Categories     Soy     Side     Vegetarian     Green Bean     Sake     Simmer     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 11



Green Beans with Miso Butter image

Steps:

  • Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.

1/2 pound trimmed green beans
2 tablespoons plus 2 teaspoons room-temperature unsalted butter
2 teaspoons miso
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 teaspoons minced shallot
1 minced garlic clove
1/4 cup sake
1/4 cup vegetable broth or water
sesame seeds

SKILLET-CHARRED SUMMER BEANS WITH MISO BUTTER

If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.

Provided by Chris Morocco

Categories     Bon Appétit     Side     Summer     Green Bean     Butter     Ginger     Vegetarian     Healthy     Quick & Easy     Quick and Healthy     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Sesame

Yield 4 servings

Number Of Ingredients 7



Skillet-Charred Summer Beans with Miso Butter image

Steps:

  • Mix butter, miso, chile, and ginger in a small bowl until smooth.
  • Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
  • Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.

4 Tbsp. unsalted butter, room temperature
2 Tbsp. white miso
1/2 serrano chile, finely grated
1 1/2" piece ginger, peeled, finely grated
12 oz. Romano, wax, and/or green beans
2 tsp. extra-virgin olive oil
Lime wedges and toasted sesame seeds (for serving)

WHITE BEANS WITH RADISHES, MISO AND GREENS

In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that's worth seeking out if it's not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.

Provided by Colu Henry

Categories     dinner, easy, for one, for two, lunch, quick, weekday, beans, salads and dressings, vegetables, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8



White Beans With Radishes, Miso and Greens image

Steps:

  • In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
  • In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
  • Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
  • Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 354 milligrams, Sugar 4 grams, TransFat 0 grams

2 tablespoons white miso
4 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained
3 cups pea shoots, arugula or other baby greens
3 to 4 small radishes, thinly sliced
Fresh lemon wedges, for squeezing
Black pepper

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  • Cook green beans in a large pot of boiling salted water until crisp-tender, 2–3 minutes; drain. Transfer to a bowl of ice water to cool; drain.
  • Heat vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in shallot and garlic; cook for 1 minute. Add sake; cook until almost evaporated, 1–2 minutes. Add vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute.
  • Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.
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